Spaghetti with Tomatoes, Fresh Mozzarella, and Garlic Oil
  • 1 pound of Spaghetti or Thin Spaghetti
  • 4 tablespoons of Olive Oil
  • 3 Cloves Garlic, sliced impossibly thin
  • 1 pint Cherry Tomatoes
  • 4-6 oz Ciliegine Fresh Mozzarella
  • A bunch of Fresh Basil
  • Black Pepper
  1. Serves: 4-6
  2. In a small skillet over low heat, add Olive Oil and your finely sliced Garlic. Cook until the garlic is translucent and just about to turn golden on the edges, remove from the heat and set aside. Doing this first, and giving the Garlic Oil time to cool, will bring a headier, richer garlic flavor to your pasta.
  3. Fill your largest pot with cold water, salt liberally. Bring the water to a boil and cook the Spaghetti to al dente while you prepare the rest of the ingredients.
  4. Thoroughly wash the Cherry Tomatoes and slice them in half. Drain the Ciliegine and cut them in half as well. We like the basil to be left whole so we can get giant fragrant mouthfuls, but you can slice it into thin ribbons if you’re into that. Either way, wash it well and rub it together in your palms to bruise the leaves and help coax out even more bright flavor.
  5. Drain the pasta, but not too well. You’ll want to leave a little bit of that pasta water on the noodles. It turns the garlic oil into a rich sauce that evenly coats each noodle. Toss the Spaghetti with the Tomatoes, Basil, and Ciliegine. Add the Garlic Oil, with garlic slices and everything. Season with Black Pepper to taste; if you used enough salt in your pasta water, you won’t need any in the finished dish.
  6. This pasta is delicious hot, but it doesn’t suck at room temperature and is really, really good cold. If you do the whole brown bag lunch thing, it’s a great candidate for a giant batch on Sunday night to feed you for a week. We like to serve it with a little side of balsamic vinegar for dipping and drizzling to bring out the sweetness of the Tomatoes and give it a Caprese feel.
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